Roasted Red Pepper And Garlic Dip With Fennel Crudites Food

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CRUDITES WITH ROASTED GARLIC AND RED BELL PEPPER DIP



Crudites With Roasted Garlic and Red Bell Pepper Dip image

I saw Emeril prepare this and I was drooling! Recipe courtesy of Emeril Lagasse, 2002. Inactive prep time 1 hour, 15 minutes.

Provided by Manami

Categories     Peppers

Time 1h30m

Yield 2 cups dip

Number Of Ingredients 21

2 red bell peppers
1/4 cup roasted garlic, recipe follows
1/2 lb feta cheese, drained
1/4 cup extra virgin olive oil
1 teaspoon extra virgin olive oil
2 teaspoons fresh lemon juice
3 tablespoons chopped fresh basil leaves (optional)
1 teaspoon chopped fresh oregano
1/4 teaspoon red pepper flakes (to taste)
2 teaspoons chopped fresh parsley leaves (garnish)
zucchini, batons
jicama, sticks
sliced mushrooms
baby carrots
sliced cucumber
blanched asparagus spear
sliced fennel
2 heads garlic, upper quarter removed
2 teaspoons olive oil
salt
ground black pepper

Steps:

  • ROASTED GARLIC:.
  • Preheat the oven to 350ºF.
  • Place the garlic on foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head.
  • Sprinkle lightly with salt and pepper and place cut sides down, on baking sheet.
  • Bake until the cloves are soft and golden, about 1 hour.
  • Remove from the oven and let sit until cool enough to handle.
  • Squeeze each head of garlic expel the cloves into a bowl.
  • Mash into a paste.
  • Set aside until needed.
  • *Note: Each head of garlic makes approximately 2 tablespoons of roasted garlic.
  • PREPARE DIP:.
  • Roast the pepper by placing them on an open glas flame, turning them frequently with tongs until all sides are charred black, 7-10 minutes.
  • Place in a plastic or paper bag, and cool for about 15 minutes.
  • Peel the peppers, remove the seeds and stems, and discard.
  • Coarsley chop the peppers.
  • Transfer the peppers and garlic to a food processor and process until smooth.
  • Add the cheese and process until smooth.
  • With the machine running, add 1/4 cup of the extra-virgin olive oil and lemon juice in a steady stream through the feed tube.
  • Add the basil, oregano, red pepper flakes and 1/4 teaspoon salt, and process until smooth.
  • Adjust the seasoning, to taste.
  • Transfer to a decorative bowl and refrigerate for 1 hour.
  • Before serving, drizzle with the remaining 1 teaspoon of extra-virgin olive oil and sprinkle with the parsley.
  • Serve cool or at room temp, with assorted crudites for dipping.

Nutrition Facts : Calories 749.5, Fat 58.8, SaturatedFat 21.8, Cholesterol 101.2, Sodium 1286.6, Carbohydrate 38.5, Fiber 4.5, Sugar 10.6, Protein 22.4

ROASTED RED PEPPER DIP



Roasted Red Pepper Dip image

Provided by Ellie Krieger

Categories     appetizer

Time 25m

Yield 1 cup (serving size 1/4 cup)

Number Of Ingredients 6

1/3 cup whole natural almonds
1 cup jarred roasted red peppers, drained
1 teaspoon red wine vinegar
1 tablespoon shallot
1 tablespoon olive oil
Salt and pepper

Steps:

  • Preheat the oven to 350 degrees F. Put the nuts on a baking sheet and toast until fragrant, about 10 minutes. Let cool.
  • Put the nuts into a processor and finely chop. Add pepper, vinegar and shallots to the bowl and process until smooth. While the processor is running, drizzle the oil into the bowl. Season with salt and pepper and serve.

ROASTED RED PEPPER AND GARLIC DIP WITH FENNEL CRUDITES



Roasted Red Pepper and Garlic Dip with Fennel Crudites image

Categories     Blender     Garlic     Appetizer     Roast     Thanksgiving     Vegetarian     Fennel     Bell Pepper     Chill     Sour Cream     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 10

4 medium fennel bulbs (sometimes called anise; about 3 pounds total)
For dip
1 red bell pepper
1 small head garlic
1/2 teaspoon cumin seeds
1/2 teaspoon caraway seeds
1/2 cup sour cream
1 tablespoon olive oil
3/4 teaspoon salt, or to taste
a pinch cayenne, or to taste

Steps:

  • Trim fennel stalks flush with bulbs and discard any tough outer layers. Cut bulbs lengthwise into 1/8-inch-thick slices and, if desired, halve slices lengthwise. Transfer fennel to a bowl of ice and cold water. Chill fennel at least 30 minutes, or until crisp, and up to 3 hours.
  • Preheat oven to 450°F.
  • While fennel is chilling, make dip:
  • Quarter bell pepper lengthwise and discard stems, seeds,and ribs. In a shallow baking pan arrange quarters skin side up. Separate garlic cloves, leaving skins intact, and wrap together in foil. Add garlic package to pan with bell pepper and bake in upper third of oven 20 minutes. When cool enough to handle, peel pepper and transfer to a blender. Remove garlic from foil and squeeze pulp into blender.
  • In a small heavy skillet dry-roast cumin and caraway seeds over moderate heat, stirring, until fragrant and a few shades darker, about 1 minute, being careful not to burn them. In a cleaned electric coffee/spice grinder grind seeds to a powder and add to pepper mixture with remaining dip ingredients. Purée mixture until smooth. Dip may be made 5 days ahead and chilled, covered.
  • Drain fennel in a colander and pat dry.
  • Serve dip with fennel.

ROASTED RED PEPPER AND GARLIC DIP WITH FENNEL CRUDITE



Roasted Red Pepper And Garlic Dip With Fennel Crudite image

Provided by Global Cookbook

Number Of Ingredients 10

1 sm head garlic
1 x red bell pepper
4 med fennel bulbs - (abt 3 lbs total)
(sometimes called anise)
1/2 tsp cumin seeds
1/2 tsp caraway seeds
1/2 c. lowfat sour cream
1 Tbsp. extra virgin olive oil
3/4 tsp salt
1 pch cayenne

Steps:

  • Preheat oven to 450 degrees. Separate garlic cloves, leaving skins intact, and wrap together in foil. Bake in upper third of oven for 1 hour. Quarter bell pepper lengthwise and throw away stems, seeds, and ribs. In a shallow baking pan arrange quarters skin-side up. Roast for 20 min. When cold sufficient to handle, peel pepper, and transfer to a blender. Remove garlic from foil and squeeze pulp into blender. Trim fennel stalks flush with bulbs and throw away any tough outer layers. Cut bulbs lengthwise into 1/8-inch-thick slices and, if you like, halve slices lengthwise. Transfer fennel to a bowl of ice and cool water. Refrigeratefennel at least 30 min, or possibly till crisp, and up to 3 hrs. In a small heavy skillet dry-roast cumin and caraway seeds over moderate heat, stirring, till fragrant and a few shades darker, about 1 minute, being careful not to burn them. In a cleaned electric coffee grinder grind seeds to a pwdr and add in to pepper mix with remaining dip ingredients. Puree mix till smooth. Dip may be made 5 days ahead and chilled, covered. Drain fennel in a colander and pat dry. Serve dip with fennel. This recipe yields 8 servings. Wine Suggestions: A rose from the Languedoc Valley in Southern France, most recent vintage available or possibly Boutari Red Noussa Reserve, Greece, most recent vintage available

Nutrition Facts : ServingSize 113 g, Calories 74, Fat 4.79 g, TransFat 0.0 g, SaturatedFat 1.9 g, Cholesterol 7 g, Sodium 274 g, Carbohydrate 7.55 g, Fiber 3.0 g, Sugar 1.03 g, Protein 1.54 g

CRUDITE WITH ROASTED GARLIC AND RED BELL PEPPER DIP



Crudite with Roasted Garlic and Red Bell Pepper Dip image

Provided by Emeril Lagasse

Categories     appetizer

Time 1h55m

Yield about 2 cups dip

Number Of Ingredients 20

1 teaspoon chopped fresh oregano leaves
1/4 teaspoon red pepper flakes, or to taste
2 teaspoons chopped fresh parsley leaves, garnish
Zucchini batons
Jicama sticks
Mushrooms
Baby carrots
2 red bell peppers
1/4 cup Roasted Garlic, recipe follows
1/2 pound feta cheese, drained
1/4 cup, plus 1 teaspoon extra-virgin olive oil
2 teaspoons fresh lemon juice
3 tablespoons chopped fresh basil leaves
Sliced European cucumbers
Blanched asparagus spears
Sliced fennel
2 heads garlic, upper quarter removed (See Cook's Note)
2 teaspoons olive oil
Salt
Ground black pepper

Steps:

  • For the peppers: Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, 7 to 10 minutes. Place in a plastic or paper bag, and cool for about 15 minutes. Peel the peppers, remove the seeds and stems, and discard. Coarsely chop the peppers.
  • Transfer the peppers and garlic to a food processor and process until smooth. Add the cheese and process until smooth. With the machine running, add 1/4 cup of the extra-virgin olive oil and lemon juice in a steady stream through the feed tube. Add the basil, oregano, red pepper flakes, and 1/4 teaspoon salt, and process until smooth. Adjust the seasoning, to taste. Transfer to a decorative bowl and refrigerate for 1 hour. Before serving, drizzle with the remaining 1 teaspoon of extra-virgin olive oil and sprinkle with the parsley. Serve cool or at room temperature, with assorted crudite for dipping.
  • Preheat the oven to 350 degrees F.
  • Place the garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. Sprinkle lightly with salt and pepper and place, cut side down, on the baking sheet. Bake until the cloves are soft and golden, about 1 hour. Remove from the oven and let sit until cool enough to handle. Squeeze each head of garlic to expel the cloves into a bowl. Mash into a paste. Set aside until needed.

ROASTED FENNEL AND PEPPERS



Roasted Fennel and Peppers image

Fennel makes for a tasty change of pace in this versatile side that goes great with grilled meats. Best of all, it's full of flavor, easy to do and doesn't seem light at all! -Healthy Cooking Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 9

2 fennel bulbs, halved and sliced
2 medium sweet red peppers, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
3 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon rubbed sage
Fresh sage leaves, thinly sliced, optional

Steps:

  • Place the fennel, peppers, onion and garlic in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat., Bake, uncovered, at 425° until tender, 20-25 minutes, stirring twice. Garnish with fresh sage if desired.

Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 240mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

SARAH'S ROASTED RED PEPPER DIP



Sarah's Roasted Red Pepper Dip image

A sweet and tangy dip that's great with crudites or tortilla chips.

Provided by sarah with an "h"

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 20m

Yield 6

Number Of Ingredients 8

2 large red bell peppers
2 tablespoons tomato paste
2 tablespoons mayonnaise
1 tablespoon sour cream
2 teaspoons vinegar
1 clove garlic
⅛ teaspoon cayenne pepper
salt to taste

Steps:

  • Preheat oven to broil.
  • Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a plastic bag, tied loosely with some air inside, for 15 minutes. Remove the stems and peel the peppers. Discard the cores and seeds. Cut peppers into wide strips.
  • Add the peppers, tomato paste, mayonnaise, sour cream, vinegar, garlic, and cayenne pepper in the bowl of a food processor. Pulse until almost smooth, 7 or 8 times. Salt to taste, if needed.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 60.4 calories, Carbohydrate 4.8 g, Cholesterol 2.8 mg, Fat 4.4 g, Fiber 1.3 g, Protein 0.9 g, SaturatedFat 0.9 g, Sodium 72.4 mg, Sugar 2.9 g

ROASTED RED PEPPER DIP II



Roasted Red Pepper Dip II image

Serve this delicious cold roasted red pepper dip with assorted cut up veggies or chips.

Provided by Michele O'Sullivan

Categories     Appetizers and Snacks     Spicy

Time 2h10m

Yield 32

Number Of Ingredients 6

1 (16 ounce) container sour cream
1 (7 ounce) jar roasted red peppers, drained and chopped
1 (4 ounce) can chopped green chile peppers, drained
1 clove garlic, minced
1 teaspoon salt
½ teaspoon hot pepper sauce

Steps:

  • In a medium bowl, mix together sour cream, roasted red peppers, green chile peppers, garlic, salt and hot pepper sauce. Chill in the refrigerator 2 hours, or until cold, before serving.

Nutrition Facts : Calories 32.4 calories, Carbohydrate 1.1 g, Cholesterol 6.2 mg, Fat 3 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.9 g, Sodium 205.6 mg, Sugar 0.1 g

ROASTED RED PEPPER & GARLIC DIP



Roasted Red Pepper & Garlic Dip image

Thick, hearty dip that is great with pita chips or tortilla chips. As an optional ingredient, I sometimes fold in chopped Kalamata olives. Enjoy!

Provided by VLizzle

Categories     Peppers

Time 20m

Yield 2 Cups

Number Of Ingredients 10

1 tablespoon olive oil
6 garlic cloves
3 red bell peppers, roasted, peeled and seeded
1 teaspoon ground cumin
1 tablespoon fresh cilantro
1/4 cup lemon juice (juice from one lemon)
1 (8 ounce) package cream cheese
1/4 cup sour cream
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place the garlic on aluminum foil, coat with the olive oil and wrap tightly.
  • Bake at 400°F for 45 minutes.
  • Remove the skin from the garlic cloves and place garlic in a blender.
  • Add the roasted red peppers and lemon juice and puree.
  • Add the cumin, cilantro, cream cheese, sour cream and blend until well mixed.
  • Add the salt and pepper and mix thoroughly.
  • Pour into a container and refrigerate for at least 1 hour.

Nutrition Facts : Calories 589.1, Fat 53.1, SaturatedFat 29.7, Cholesterol 137.4, Sodium 649.2, Carbohydrate 21.3, Fiber 4.1, Sugar 8.6, Protein 12.2

ROASTED RED PEPPER DIP



Roasted Red Pepper Dip image

This creamy dip is a nice addition to an appetizer buffet. It's received many compliments, and I've handed out several copies of the recipe. -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2 cups.

Number Of Ingredients 8

1 cup fat-free sour cream
1/2 cup reduced-fat mayonnaise
1/2 teaspoon prepared horseradish
1/8 teaspoon cayenne pepper
4 drops hot pepper sauce
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
1 medium sweet red pepper
Assorted fresh vegetables

Steps:

  • In a small bowl, combine the first five ingredients. Stir in the roasted red peppers. Cut a thin slice off one long side of sweet red pepper; remove seeds. Spoon dip into pepper cup. Serve with vegetables.

Nutrition Facts : Calories 90 calories, Fat 5g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 192mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

ROASTED RED PEPPER SPREAD



Roasted Red Pepper Spread image

Provided by Barbara Kafka

Categories     quick, condiments

Time 10m

Yield A little over 21 ounces

Number Of Ingredients 7

3 7-ounce jars roasted red peppers, drained
3 tablespoons olive oil
3 tablespoons minced fresh Italian parsley leaves
1 1/2 tablespoons fresh lemon juice
3 teaspoons capers, drained
2 medium cloves garlic, smashed, peeled and mashed to a paste
1/2 teaspoon kosher salt

Steps:

  • Arrange drained peppers on a double layer of paper towels; let dry.
  • Process the remaining ingredients in the bowl of a food processor or blender, until the capers and parsley are very finely chopped.
  • Add peppers and process with on-off switch until the peppers are coarsely chopped. Do not overprocess. Stop several times to scrape down the sides of the bowl to make sure mixture is evenly chopped.
  • Check the seasonings and adjust as necessary.
  • Serve with crudites.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 282 milligrams, Sugar 7 grams

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